How to make Beef Tallow | The Bearded Butchers
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- เผยแพร่เมื่อ 18 เม.ย. 2023
- Beef Tallow! One of the most resourceful pieces on the animal, it has many different uses from cooking oil, soap making, candle making, and so much more. Today we'll show you how we trim off the suet from the carcass and how we cook it down into a beautiful golden liquid!
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Thank you Nick for calling b.s. on the supposed need to consume vegetable seed oils (and their by-product, hydrogenated oils) . 👏🏽
Seed and vegetable oils are so bad! One of the main things I stay away from!!
You are correct Seth. Tallow is very good for humans, and seed oils/hydrogenated oils are very bad. Don't tell anyone because then it will all get expensive.
Don’t you want people to be healthier?
No grain
No plants
No vaxx
No problems
CARNIVORE
research ansel keys, hes the sob that fixed the govt paid for data that made everyone start using an oil designed for internal combustion for cooking. literally chinese sewer oil if sterile is healthier.
And smoking like a chimney stack and drinking excessively will not help your health like Eisenhower smoked 4 packs a day and drank though out
It already is expensive
The way you do not hesitate to share your knowledge with other people is outstanding.
What about “the way”? Your sentence is incomplete. The way is what? Interesting? Commendable? What?
@@RebekkaHay : Observe the word at the end of the sentence - "outstanding".
@@RebekkaHaynerd 🤓
@@RebekkaHay Ohh shut up! You just watched 20 minutes of melting fat into tallow, which is a 2 sentence recipe, and some dudes eating bland, tasteless pemmican.
Well that's not true, there was the mini bike segment.
35yrs ago I started a small business of fry making with beef fat. To this day people still tallk about it. It's legend.
In my experience, if you want to use the stovetop method, you can add some water to prevent overheating/burning. The water won't mix with the tallow and you can chill the whole pot (water + tallow) and just pull the cooled slab of tallow off of the water after solidifying in the fridge. Few extra steps but works well.
Thanks for the tip!!! Making tallow right now with half pot of water
@@Pinkorchid72 There's a downside to that method. Part of the cooking process is to remove moisture so it lasts for a long time on the shelf. When you put water in, your tallow/lard/suet wont last as long. If you do that method, keep most of it in the freezer and only bring out a singe jar/container at a time or if you did it in bulk, keep in the freezer and take out chunks as needed.
@@enunya well once I have the solod disk of tallow, I warm it back up slowly to boil off residual water (steam will eventually stop rising), then filter it through filter paper a cup at a time, changing filter paper with each cup. I don’t make gallons worth. Just 3 to 4 cups because I only Use it to cook steaks 3 times per week, since I roast or stew (instant pot) meats on other days of the week. So my tallow lasts me 3 months
At most I make 3 to 4 cups at a time and
I always add about a quart of water and a tablespoon or two of salt to the pot of tallow. Salt pulls impurities and such from the tallow. After doing this 3 or 4 times (melting tallow) and filtering through cheese cloth, the fat is snow white and no beef taste or smell. I just did a 17lb pork shoulder this weekend (21 pints) and about a pint of lard. I will filter it once since I am cooking with it.
Bingo! ❤
I rendered the fat trimmed from a brisket, then later used it to confit a chuck roast. It was absolutely amazing.
Wow. That sounds super interesting?
I started making chicken confit with mine. Then I tried it with pork chops, and my son said they were the best ever in his whole life!
@Aldolajak you made beef carnitas! Going to try exactly what you did.
I’m England we call it dripping and we use it for making roast potatoes and Yorkshire puddings on a traditional Sunday roast. My grandfather also had a fish and chip shop and exclusively used dripping as the frying oil. People used to queue down the street for it.
Beef tallow has been used to fry chips (what you call 'French fries') in the UK, and parts of Europe, for hundreds of years; certainly much longer than McDonald's have existed. Even now, the best fish and chips in the world are to be found in Yorkshire and Belgium where beef tallow remains the fat of choice for the most delicious fried potatoes. I am an Englishman now living in Sweden, where they do not have such a tradition, so I order beef fat from a butcher and render my own tallow in the oven. My fridge always has a good supply of freshly-rendered beef tallow (and pork lard) for cooking. Seed oils are not permitted in my house. Excellent video, sir. I enjoyed it very much
Do you remember the way McDonalds French fries tasted 30-40 years ago?
I worked there for one semester in college. They were fried in a blend of tallow and lard...
Yup, potato, lard, tallow, salt. They changed to the rotten seed oils for "health" reasons...
The first pemmican recipe I ever saw was bear meat pounded into bear fat flavoured with wintergreen ! I’ve never fancied it since. In the UK traditionally fish & chips were cooked in beef dripping, or beef dripping and lard mixed. I have to tell you it tastes far, far better than any oil ever does, and the smell lures customers in like nothing else !
Low & slow overnight in the crock pot works great for us.
Tallow sautéed vegetables & fried eggs taste incredible!
An 11 ounce jar of beef tallow costs between $13 & $15 on the grocery store shelves. 🤷♂️
I have rendered my own suet and dried beef to make a lot of pemmican. I wrapped in foil and vacuum sealed and even if you don't do that it can last 30 years!! It's the ultimate survival food as you can eat it as is or add it to soups or stew with tonnes of veges to get a protein and calorie dense meal that goes a long way and can feed many!! The Indians and French Voyager's did it for a reason!!
Around here (eastern Europe) that's called something like "pastry grease", used for many traditional pies and baked sweets. You can also use it to make top quality soap.
BTW those "glands" you're trimming out are actually lymph nodes, no bad odors or unpleasant textures there, just a soft savory tissue similar to the thymus or pancreas, quite tasty in stews and worth adding in sausage mixtures.
I bet you have this too, but in the Baltics they'd save the little crunchy remnants from rendering the oil and either eat them like chicharrons or put them into roasted potatoes.
@@500dollarjapanesetoaster8 We put those in cabbage stew here, but adding them to roasted potatoes sounds good, I'll try that next time I have some 😄
@@500dollarjapanesetoaster8 Same here in China, we also put them in noodle soup.
traditionally lard was used for pie crusts, us crappy americans invented crisco to replace it. proper lard, rendered pig fat especially from around the kidneys, is totally flavorless.
Pig fat, LARD is best for pastries.
I remember the fries from McDonald’s and they were the bomb! I heard that they switched when concerns from some religious groups made a stink about cooking in beef fat violated their faith. However it happened I’m still not over it!
I've been rendering my brisket trimmings for the last couple years. Now I always have a few quarts of tallow to cook with. You can also render it in a smoker (I use my pellet smoker) for some smoked tallow....soo good on fried potatoes.
Tallow makes for excellent homemade tortillas. Thanks for taking one for the team guys! Respect
Can you give the recipe please,
Thank you
Lard for tortillas
One of my favorite parts of the preservation process. We render our own tallow from our cuts of cryovac beef that we buy. Other than duck fat fries, beef tallow fries are the best!
I put my fat for tallow in a hotel pan in the smoker and smoke it with Applewood. It's amazing. Apple smoked flavored tallow, you cook your steak in it in it a cast iron skillet. Usually then I add Ghee to it 50-50 so I can put it on my steaks! So awesome!
Sounds amazing!
Beef Dripping here in England. Back in the day every Fish and Chip shop would have used it to deep fry the goods but it all went vegetable oil a long time ago when the Elf and Safety brigade got round to it. We can still buy it in stores though in 250 gram (9 oz) blocks, similar to butter, which is what I do for the 'chip pan'. Of course it's more than doubled in price over the last three years. Last I looked it was about £1.25 (1.50 USD) for a 9 oz block. In 2020 it was only 65 pence for the same - about 80 cents.
Beef dripping in Australia costs $2.80 to $3 for a 500 gram tub.
Those leftover bits, if you let them dry out (strain and then onto paper towels) make for crispy tasty snacks. Just season with salt although I'm sure they would also go great with your seasonings.
In South Africa those crispy bits are eaten with maize porridge. Delicious.
Adding They're seasoning would be a great idea
I use either a little sea salt and garlic powder or my all-purpose sprinkle; great snacks.
known as Cracklin's
I just salt ours and eat as a snack. we call them carnivore popcorn
I just rendered beef tallow for candles, chapstick and body soap. After being carnivore over 4 yrs I had a ton of tallow. Great video!!
Great video. I'm sure that I'm not the only one that does this, I render my brisket trimmings in my smoker along with the brisket. Gives a great flavor to anything you use it for.
My favorite way to use tallow is to deep fry eggs. I put about 2" of tallow in a cast iron skillet and heat it until it just starts smoking and then crack the eggs in one at a time just like as if i was doing poached eggs. Super crispy and amazing flavor. As an added bonus i use the same tallow that i slow boil chuck steaks in so the eggs get that beefy goodness in them.
Now I've made myself hungry.
I've been making my own tallow from when I buy briskets and whole sub-primals, but I've always just done it on my stove. I never thought to try a crock pot or oven. Thanks for that tip!!!!
I really enjoy watching your videos, as a professionel trained hog butcher, i find thise clips educational and informative =) Keep up the good work guys.
Thanks SO MUCH for posting this!!!!
Definitely wanted to know how to make Tallow
Did my first render down with brisket trimmings and came out pretty good. Dutch oven in the oven at 250 for a few hours. Probably could have went longer but I don’t need a whole lot. Excellent video. Something about watching a bearded mountain man carve up a carcass that just warms my heart
The best reason it's good for you is it fills you up very quickly so you don't eat as much carbohydrates. Such as french fries and battered fish. That's why there was no diabetes and few fat people in the old days before processed oils. And it has so much excellent flavor.
History buff here. Spanish missions in 1700’s California were at the time large exporters of hides & tallow. I’ve always wondered how the tallow was made and now I finally know.
Great video, also after watching alot of cooking videos on TH-cam I learned how to get the beef tallow after trimming the brisket put the fat in a metal container and put it on the smoker at the same time with the brisket it renders down nicely.
I can't wait for the next video how you amazing butchers,human beings and with humor shows us how to take care of the hole animal. Huge respect to you guy's❤
Grew up around the London markets as a kid in the fifties and the treat for helping out on the stall was a cup of tea and a slice of bread and dripping from the cafe around mid morning - best ever! Just rendered my first beef suet in the slow cooker. Thanks for your enthusiasm and sharing your knowledge :-))
If use a slow cook stove top, many older recipes rec adding like a half cup of water that evaporates slowly and helps rendering without scorching the contents 😉👍
The tallow will preserve any cooked beef after rendering forever if stored in cool place. That's what they were trying to get across with the pemican. Pots O beef are cooked beef sunk into tallow, no air allowed, and stored forever if needed.
I advise cooking it above boiling temperature until it stops bubbling, then the water is all gone and it won't mold at room temperature.
This is OUTSTANDING.! We did it... Thank You folks so much for this video...I didn't want to waste the trimmings.
We needs smell phones too...smell great. It setting up now and ready for use. TY
-Lael in Cali
My mom's side of the family are from England. They use it to make pastry dough for beef and pork pies. Even sweet pie dough is made with it. They do only use the suet from around the kidneys. We actually make steak and kidney pies too. All yummy.
Pemmican part was great addition to this video. Good info. I started making pemmican (beef and tallow only) few months ago, good little snack. Neutral in flavour however with time you become to like it.
thanks for posting this, guys! I've been making tallow for a year or so now, and only use it, butter, or bacon grease for cooking. no hydrogenated oils for this guy!
I did this with beef bone marrow. It turned awesome. Thanks guys, great content!
Thank you!
Beef tallow is absolutely perfect for adding fat to venison sausage, or other sausage when needed. The local grocery sells it for more than pork loin, so I hit up the local butchers for some.
Thank you, I hope to find a butcher, but probably an hour away. The folks that butcher and sell here, want $4-$10 per pound...
Hello! I was looking for some recepies and came across your video. My son, 4 years, super into cooking. So we just spend our evening wathing your video. He is very happy and inspired to go to our butcher friend to see in stuff like this in real life. Thank you so much for your work and fun content!
10 year old pemican...it does last forever. There's a reason Louis and Clark wanted to know what it was that kept the native peoples healthy in the winter months in the northern parts of their exploration. Sadly we wouldn't be able to do something like that at work, but it's great to see the process you guys use.
Tallow is awesome when using it to cook eggs, hash browns or fries, when I cook my steaks n a pan it adds another level of flavor.
Makes a good Stew additive. I have used it on hiking trips with freeze dryer veggies. Great Information guys.Helping to educate those without knowledge as well as myself. Thanks
When I am cooking a brisket, I render the tallow in the smoker at the same time. Gives it a great smoky flavor (obviously). We use it instead of any oils, frying eggs, casseroles. Pretty much anything that calls for oil. Just adds an extra dimension of flavor to anything you are cooking!
I just bought some tallow from the grocery store. I have been seeing many Drs coming out against seed oils. So I decided to give it a shot. Never going back, my food has such an amazing taste with the tallow. Did a ribeye on the flat top and used tallow. Absolutely delicious!! Now I wanna make my own. Thanks for the video!!!
*The Bearded Butchers* Great job fellas, thank-you for taking the time to bring us along. GOD Bless.
The pemmican is a native American survival food that they made and keep around for the time when food was hard to find
I season my cast iron skillet with it. It's amaZingly slick. Thanks guys for the video.
I get a half every year and have tallow in my fryer right now. Love it!
Thanks guys for demonstrating the skills of a good meat processor every time I have watched you clips gives me encouragement to tackling a piece of beef. However you guy's make it look easy but i know a ton of work and experience have honed your skills...
Several things on this video...
- That cart of tallow containers looked like a whole lot of specimens awaiting testing. :D
- in 1993 I was a manager with McDonalds and we actually had 2 types of fryer oil. Beef tallow as for the fries and vegetable oil for the nuggets, chicken patties, and fish. We switched from beef to vegetable for the fires as well, supposedly because we only needed to keep one item on stock instead of 2, and customers really complained because the flavor changed for the fries. I believe everything is now done with some really scientific material and nothing really tastes good there any more.
- Any chance we can get that pemmican recipe?
McDonald's changed to vegetable oil under pressure from the American Heart Association.
I agree. Ppl still say mcds has the best fries. They are good texture, salty but 0 flavor. I am amazed how much fast food has so little flavor
Also, I remember vegetarians complaining because they had been eating the fries because they thought they were vegetarian fare.
@@fryertuck6496 The American Heart Assoc, you mean the one that keeps heart disease alive and well to line it's pockets? That one?
You guys do an absolutely amazing job! Thank you so much for your time, knowledge, wisdom, humour and best efforts!!! Best wishes and much respect from Australia...
Wow thank you, we appreciate your support and thank you for your kind words!
I put my brisket fat trimmings in a pan and in the smoker to make smoked tallow. Then use that tallow when I wrap my brisket for the final cook and rest. The leftover over smoked tallow is great for frying.
I do the wet method to rend tallows on the stove..... about 2" water add the tallows rend...lift out the chunks... put into the pot in the fridge and then lift off the tallow... chunk up and remelt then strain through cloth... works well. I do mostly sheep tallow this way!
I get the back fat from beef and belly fat from pigs from a local farm that butchers. Me and my family render our own tallow and lard. We use a single layer of cheese cloth to strain the liquid. Those cracklings looked so good.
How much does it cost?
@@debbiebuxton2854 I do a lot of manual labor to offset the cost. I usually get it at around a dollar per pound though. I help them butcher, clean pens, work their other animals, etc.
I coarse grind mine (VERY cold) and render it overnight in the crockpot. Both for beef and pigs, i render internal fat/suet separately and do subcutaneous fat in its own batch.
Always so informative. Love your channel guys!
To avoid burning it if you wanna make it on stovetop. Add water as well as fat, it will slow down the temperature rising. We make pork lard or beef tallow with method for years.
Thanks for the tip!
The same is making Ghee , Ad watter , melt , let it cool, refrigerate, cut a hole through the butter, damp the water which is below, repeat the prosses until the water comes out clear.
As always, very informative video ... I use tallow for my skin and making food, it's really good!
I've done this on the stove top but I add about a quart of water so the tallow doesn't burn. When it's cool, the tallow hardens sitting on the water and all the nonedible bits sink into the water.
I've always wondered about pemican, glad to see you guys try it. I'd like to make some but adding some spice to it would definitely give it some flavor. I do think I had a gland or 2 in the last batch I did because it has a peculiar off flavor that overpowers everything.
I put the fat in a saucepan and put it on the hob at the lowest setting for a few hours and it comes out really good.
Makes THE BEST roast potatoes.
If I could make enough of it I’d use it for chips in my deep fat fryer.
Thank you for sharing 👌🏻
It's still on sale in supermarkets but has of course risen sharply in price over the last couple of years. Last I looked it was £1.25 at Tesco for 250g.
@@WG1807 Thanks for the heads up😊
I have rendered it in my smoker while doing briskets. Then I use the smoked tallow on my rib steaks on the BBQ. Mm! Tasty.
I make pemmican also. Will last 50years. The voyagers used to put a square of it into a pot. Added flour, water, berries, and wild edibles and made a rue. " stew" .it's very bland on its own but will keep a hard working man fed well.
Great vid guys. Thanks
Good job. Helped my grandma render many batches of lard.
Truth. Heart disease was almost unheard of when we used tallow and lard before criso amd hydrgenated trash came about.
I cant even consume those oils anymore withlut feeling sick.
I switched to butter leanut tallow lard and olive and avacdo oil some time ago.
And the flavor is so much better.
I use tallow in replace of butter in many things. I found it makes a great addition to raman, adds great glavour and texture.
It makes me feel good to see you using the whole animal like we did on the farm in the old days. Love your videos. Thanks for sharing. When is Brock lesser coming back to give you a hand moving those beef quarters around.
When I cook a brisket I just fill an aluminum tray with the fat pieces and through it in the smoker with it. I add some when I wrap but will jar the rest. Use it for cooking eggs for breakfast and it works great.
Very impressive!!! I Learn alot from watching yall, very good Information and in great detail also!!
Thank You for the videos yall create to share with us on here!!!
Thanks for a educational and enjoyable video. You guys deserve all successes you have.
We appreciate that, thanks so much!
Thank you so much for sharing this video and I'm learning so much!
The New Original Jerky is the best ive had in years..WoW 👍 Back when McDonald's used Tallow for FFs, we would go get burgers at Burger King, then go to McDonald's for their French Fries because they were the best back then..
I have been making and using tallow for years in my meat smoking, I make an eye of round that’s pressure marinated for three days in the fridge, after I strip every piece of fat, and silver skin off, then smoke it at 250deg. until it reaches what ever temp. I’m shooting for, but during the smoke, I baste it hourly with melted tallow for extra flavor and moisture. Sliced thin across grain, the meat is very tender, moist, and the flavor is very good, and totally lean meat. 😉👍👌Excellent sandwich meat, on a crusty bun, with horseradish sauce. 👏
Every video I learn from you. Thanks for teaching along with the fun and ideas.
We try to use use beef tallow (or duck fat) as the fat source in all our red meat dishes and many of our vegetable dishes. Another great video.
You guys are the coolest butchers. Respect to you
Never cooked down any Tallow but have cooked down a lot of lard and made cracklin's. Love me some cracklin corn bread.
My innate response is that this is awesome. When I was a very young girl, I would love to eat the fat part of the beef steak when I could. Now, I trim the fat off and I put this in the pan first, and cook this down as much as I can on very low heat before I add the meat. The ten year plan sounds so incredible and I would be jumping on this bandwagon if I could. Imagine storing this first in first out and you have food that you can eat no matter what is going on! 🤗
We used to butcher a very large hog in the winter months and scrap the hog using boiling water and tow sacks. Dad would make quite a few things from the hog. After he made the sausage he would smoke some links until dry and then he would put them in large jars and fill bottle with hog tallow. This lasted a long time. Love y’alls videos!
That would be lard right?
@@rustbucket9318 yes
I just can't tell you how heartin I am when I watch your videos. I've been on a Carnivore diet for almost 2 years, at 67 I feel better than I did at at 20, and have lost close to 80 lbs, The only carbs I consume is in spices.I would so love if you segregated the spice that contain sugars from the spices that do not. Just a suggestion for ease of shopping.
Watching this from the High Tatras in Slovakia. When I get home (ironically, I live 40 minutes north of your store), I will be rendering my suet. Timely video.
pemmican with dried veg and a seasoning and a touch of flower makes a great survival bar and soup. I had it as a Boy Scout
Not very often I get to catch a video as it's posted. This reminds me of growing up on the far with 25 head of cattle. Nothing goes to waste.
Thank you. This is a video I was hoping to see for awhile. 💪🏻💪🏻
Glad you enjoyed it!
I really enjoyed this video and learned so good stuff. Thanks guys.
I just ordered my 3rd refill bag of hollywood and had to test out the beef sticks. The honey ones are legit! Also did some pork belly over the weekend with the cajun blend....woooooo, it was legit! Thank you guys for having such great content and quality products!
How did you cook the pb, I would like to know, I am thinking of getting a couple slabs myself.
@@Jerry-lj3cf we did burnt ends on our traeger. Cubed up a section, smoked at 225 for 3hours, threw them in a pan with butter, brown sugar, and honey. Wrapped the pan for another 90 minutes on 275. They were like butter.
That is some great looking tallow. Thanks for stepping us through the process!
Any time!
My favorite part working with beef is the sound the knife and meat makes when the seams separate
Legit.
I'm making Pemmican AND tallow at home, this was the perfect video to find. Good on you, sirs.
Glad it was helpful, hope it turned out well!
You guys are the best! Always great watching!
Being a carnivore less than 4 months. The only place left that still use Beef tallow to fry is Buffalo Wild Wings. It rare now but it so good for you.
For those of us making tallow from the brisket trimmings, you can put the chunks in a cast iron skillet and put that in the smoker with the brisket. It picks up a little of the smoke and can render for a long time with zero extra effort that way.
Pemmican was used on any long range mission (ship voyages, Lewis and Clark Expedition, mountain man travels) They bought it in barrels weighing 100lbs and could feed a troupe of an expedition for a good amount of time. They would put it in a pot with some water, salt and dried fruit and veggies and savory herbs found along the way like onions and garlic to make a meal.
Great video! We do the same thing at our shop! Tallow is the best
I use the stove top method in a Dutch oven or large cast iron pot all the time, you do need to keep an eye on it and mix it every 15 or 20 mins but it isn't hard to do, the secret i have found is you have to prime it, either with some already rendered tallow or by rendering a small amount first then turn it on low heat and lit it go until the chunks are golden brown, I personally use large coffee filters (i got at my local restaurant supply store) and a metal collider to strain it (pour off as soon as you remove it from the heat, you need it to be hot to go through the coffee filter), I strain into a large pot and then pressure can it from there. I have had Lard and tallow stored at room temp in my basement for years using this method for years.
Informative...Fun...Fascinating! Always a Smile on my face after hanging out in The Bearded Butchers Community! I will say this from deep in my Soul...even though The World seems to have become a Dark Cloud, this Channel always reminds me that I will be okay after all! The Tallow looks really good too! Can't wait to see the 2033 Video of the Tallow WITH The Bearded Butchers Spices! Cheers and Blessings From Down The road In COW-lumbus MOO🙏
We are happy to hear this! Stay tuned for a bunch of new content!
Definitely noticed the change in french fries when they stopped using beef tallow. It has definitely helped my waistline to give them up.
I love this, thanks for sharing. My ancestors used the whole beast. We still make soap and skincare from it to this day.
Thank you for all that you guys are doing to educate us. We just had our 1st cow butchered and when giving the cutting instructions I had asked for the tallow. Upon picking our beef up, there was no tallow included. When asked, they said they did something else with it. That, I felt, should have been mentioned when I gave my cutting instructions. How common to you think this happens, where the processing place doesn't give the tallow back to the customer?
I'd find a new butcher. You paid for the tallow as part of the hanging weight so it was yours to keep.
I render mine in my smoker while cooking a brisket. I smoke with cherry/pecan blend. I use the lard on the blackstone for my burgers